Corn and Jalapeño Chili Flatbread

Name: Corn and Jalapeño Chili Flatbread
Yield: 4 servings
Ingredients: 1 1 (14-ounce) can creamed corn; 1 4 1/2 ounces grated haloumi; 1 4 1/2 ounces grated mozzarella; 1 1 tablespoon chopped pickled jalapeño peppers; 1 1 tablespoon finely grated lime zest; 1 Sea salt and cracked black pepper; 1 Cracked black pepper; 1 4–6 small pita breads, halved; 1 Extra-virgin olive oil; 1 for brushing

From the kitchen of Carly

Charred pita bread topped with creamed corn, melted haloumi and mozzarella, pickled jalapeños, and bright lime zest. Crispy on the outside, creamy and slightly spicy within. A handheld meal that tastes far more interesting than it should.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (14-ounce) can creamed corn
14 1/2 ounces grated haloumi
14 1/2 ounces grated mozzarella
11 tablespoon chopped pickled jalapeño peppers
11 tablespoon finely grated lime zest
1Sea salt and cracked black pepper
1Cracked black pepper
14–6 small pita breads, halved
1Extra-virgin olive oil
1for brushing

Instructions

Preheat a grill pan or grill over high heat. Place the creamed corn, haloumi, mozzarella, jalapeños, lime zest, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pita halves and press to fill to the edges. Brush the pitas with the oil and grill for 2–3 minutes on each side or until lightly charred and the cheese has melted. Cut into wedges to serve.